Chutney Attack

I can confirm that all cooks go through a crest and trough in their cooking moods. While it is an exhilarating high on some days and you want to cook all that you can, it is an abyssmal low on some when you are happy either doing a make-over of left-overs[to save that "good cook" reputation] or just making something plain and simple...well, for some reason, I dont seem to want to get away from cooking. So on low days I cook simple stuff and on high days...well, its not-so-simple stuff. And when i get into these "Attack" moods its simply experimenting all the way. Here are some tried and tested Chutney recipes that I have managed to post after a long time. I suppose I could post the pics later...But as for the recipes, here we go.

Coconut Chutney
Ingredients
Coconut
Green Chillies
Odacha Kadla[you can substitute this with Cashewnut or Peanut or roasted Channa Dal]
Salt
Coriander[optional]
Sugar[optional]
Water

Method

• Mix all the above ingredients in a blender/mixer to a fine paste.
• You can consume the chutney as it is as an accompaniment for Idly/Dosa or add a seasoning of Mustard seeds, Cumin seeds, Asafoetida and Curry leaves in oil.

p.s: I have not mentioned measures as you can add the ingredients depending on what taste you want dominating in the chutney

Peanut Chutney
Ingredients
Roasted Peanuts
Green Chillies
Big onions
Coriander[optional]
Salt
Asafoetida
Tamarind Paste/Tamarind the size of a small gooseberry soaked in hot water
Sugar[optional]

Method
Mix all the above ingredients in a blender/mixer to a fine paste.
You can consume the chutney as it is as an accompaniment for Idly/Dosa or add a seasoning of Mustard seeds and Curry leaves in oil.

p.s: I have not mentioned measures as you can add the ingredients depending on what taste you want dominating in the chutney

Chettiar Vengaya Chutney
Ingredients
Sliced Onions
Red Chillies
Tamarind Paste/Tamarind the size of a small gooseberry
Oil-to roast
Salt
Sugar[optional]

Method
Saute/fry all the ingredients in oil except Salt and Sugar. Allow to cool.
Mix all sauteed ingredients alongwith salt and sygar in a blender/mixer to a fine paste.
You can consume the chutney as it is as an accompaniment for Idly/Dosa or add a seasoning of Mustard seeds, Urad Dal, Asafoetida and Curry leaves in oil.

p.s: I have not mentioned measures as you can add the ingredients depending on what taste you want dominating in the chutney